May 2016

Do other people have that thing when you feel like the universe is conspiring to make you eat something? Like when you think of a certain dish or ingredient, and then it's like everything leads you to eating that thing? Or someone will mention a food item and afterwards you simply cannot rest until you've eaten it? I had a meeting about pies this morning and afterwards was powerless to the overwhelming need to eat a pie for lunch (cheesy pumpkin with wholemeal pastry since you asked, delicious). At uni once my friend was telling me about how she'd had a tub of sweet chilli philly (you know, those tubs of Philadelphia cream cheese slathered in sweet chilli sauce that were popular in the early 2000s?) the night before and I basically went straight to the supermarket after that conversation and had sweet chilli philly for dinner with my flatmate. In hindsight, quite gross. And probably not the best way to dictate your eating decisions. 

Recipe inside!

ginger greens

Adapted from the March 2015 Cuisine magazine

Ingredients

A big pile of kale and rainbow chard/silverbeet or spinach

A couple of cloves of garlic (go for fresh NZ stuff)

A few slivers each of fresh, peeled, ginger

Half a thinly sliced red chilli 

A knob of butter, or a small drizzle of oil

A squeeze of lemon juice 

Method

1. Rinse the greens well, and roughly chop

2. Heat oil or butter in a medium saucepan or a frying pan with a lid

3. Add greens and stir fry for a bit

4. Add the garlic, ginger, and chilli. Add a splash of water. Cover the pot or pan and steam until softened. 

5. Serve with a squeeze of lemon. They're great with fish or steak!  

// Posted by Delaney at 10:35 PM // Labels: easy dinner, ginger

I woke up with a pain in my stomach on Saturday morning and realised it was the pain of drinking too much and also the fact that in the few days prior I had pretty much only eaten this loaf of sourdough and cheesecake and metres of pizza. There had definitely been too much wine mixed with not enough (but certainly some) dancing around the lounge like a maniac, and it was watching movies on the couch and eating vegetables and gentle walks in the park from there on in for the rest of the weekend. #Wellness. 

Anyway, the cheesecake. We're in the throes of feijoa season here in New Zealand, those polarising little green fruit, with their short autumn season and their slightly-guava-esque fragrance and flavour. People get very excited at the beginning of their brief tenure as president of fruits, but by about mid-May they sit like a rotting carpet under overladen trees and people can't pay you to take a supermarket bag full of them off their hands. The good news is they freeze well (scoop out the flesh before freezing) and they preserve well too. And not only are they amazing in baked goods, they also make one hell of a cocktail: muddle some into your next Tom Collins and you won't regret it, I promise. 

Recipe inside!

Feijoa and white chocolate cheesecake

Ingredients

Base:
100g butter, melted
1 x 250g packet wine biscuits (or gingernuts)

Filling:
50g softened butter

50g caster sugar

250g full fat cream cheese 

100g sour cream

A cup or two of feijoa flesh 

Zest of one lemon 

250g block Whittaker's white chocolate 

100g well whipped cream (edit: the original recipe said lightly whipped, but a firmer whip gives a more solid cheesecake)


Method

For the base, blend biscuits in a food processor until they resemble crumbs. Pour into a bowl and add melted butter. Mix together and press into a greased and lined 23cm spring form cake tin. Place in the fridge until your filling is ready. 

Beat butter and sugar together until well combined (NB I used my food processor for the entire recipe). Add the cream cheese, sour cream, feijoas, and lemon zest to the food processor. Blend well.

Meanwhile, cut the chocolate into chunks, and place in a heatproof bowl. Melt gently over a pot of simmering water (or in small bursts in the microwave) until it is fully melted and glossy – I always remove my chocolate from the heat when there are still some chunks and continue mixing until smooth, to stop it burning. Set aside for a couple of minutes to cool slightly. 

Add chocolate to the mixture and blend to combine. Remove mixture from the food processor into a bowl and fold in the lightly whipped cream.

Pour mixture into the prepared biscuit base in the tin, and smooth the top. Allow to set for at least 3 hours. I probably wouldn't garnish with fresh feijoa slices again as they go brown, so garnish with whatever you feel like. 

// Posted by Delaney at 12:01 AM // Labels: feijoa, cheesecake, autumn